Highlights:Diligent, result-driven professional with extensive international F&B operations, restaurant management, culinary consulting, marketing research, menu development, cost control, team building, and training delivery experience. Innovative, detail-oriented individual skilled in providing hands-on leadership and collaborating with team members to drive the continued achievement of organizational objectives. Exceptional communicator and mentor focused on developing key relationships with diverse clients, colleagues, and partners at all levels. Professional experience working in both the USA and Mexico. Bilingual in English and Spanish. Mexican and Spanish citizenship. Available for international relocation to USA or Spain.

Skills:F&B Operations, Restaurant Management, Management Consulting, Gastronomic Consulting, Fine Dining, Menu Development, Market Research, Project Management, Cost Control, Culinary Arts, Academic Instruction, Catering Coordination, Quality Assurance

Certification:Food Handling Safety Program, eFoodHandlers, USA, 2013 Investigation Methodology, Laureate International Universities, Mexico, 2012 First Aid Certification, Laureate International Universities, Mexico, 2012 System Engineering (Intern), Universidad Ibero Americana, Mexico

Management Consultant 04/2011 - 12/2015
Traver Enterprises, Monarch Beach, California Mexico
Managed and executed project for Miller Coors in Southern California and Houston, TX. Oversaw project functions including marketing research, brand promotion and tastings, and event/program development.
Key Accomplishments: Successfully promoted Coors Light, Blue Moon, Redds, and Leinenkugel’s brands; developed program of events across retail stores to target the Hispanic market.--
Chef Instructor 01/2009 - 03/2011
Laureate International Universities, Queretaro, Queretaro Mexico
Provided professional culinary instruction to a diverse student group at the Queretaro campus. Developed and delivered curriculum for numerous courses including Culinary Arts, International Cuisine, Gastronomy Quality, Restoware Software, Japanese Cuisine, Italian Cuisine, South American Cuisine, Mexican Cuisine, and others. Examined and graded student coursework.
Key Accomplishments: Successfully managed culinary festivals and served as a judge throughout all of the competitions.--
CEO 01/2003 - current
Shoppers.Mx, Queretaro, Queretaro Mexico
Deliver comprehensive consulting services with focus in areas of management, marketing research, mystery shopping, fine dining restaurant administration, table service, menu development, cost control, recipes, and training delivery.
Key Accomplishments: Advised major international clients including Bed Bath and Beyond, Le Pain Quotidien, Marriott, Wyndham Hotels, Traver Enterprises, Cirque du Soleil’s VIP Area, Italianni’s, Hooters, Gran Hotel Acapulco, Macaroni Grill, and others in both the United States and Mexico.--
Executive Chef / F&B Director 04/2001 - 01/2003
La Concha Beach Club, , Los Cabos, BCS Mexico
Served as general manager of La Concha restaurant specializing in fine dining and international fish and shellfish cuisine. Oversaw critical functions including inventory and cost control, employee development, menu design, catering coordination, business promotion, and special recipe design. Provided leadership and direction to a team of 80 staff.
Key Accomplishments: Reduced operational costs by 9% and increased revenues by 50% via significant sales growth in catering services. Spearheaded brand promotion activities and enhanced awareness of the restaurant’s catering services to grow market share and drive profitable sales growth.--
Corporative Chef 01/1999 - 04/2001
La Dalia, Monterrey, Nuevo León Mexico
Accountability for managing the opening of a new fine dining restaurant from project stage. Led associated functions including kitchen operations, staff management, menu development, cost control, inventory handling, and recipe creation.
Key Accomplishments: • Designed highly successful dishes and menus for the restaurant. • Managed a team of 22 staff and implemented employee training initiatives to maximize overall performance.--
Corporative Chef 01/1999 - 04/2001
Botanero Santa Lucía, Monterrey, Nuevo León Mexico
Managed all kitchen and restaurant operations within an exotic fine dining restaurant specializing in Mexican cuisine. Directed a team of 10 staff with accountability for employee administration, cost analysis, stock management, kitchen architecture and design, equipment purchasing, menu design, and special recipe design.
Key Accomplishments: • Led process to upgrade kitchen facilities and equipment resulting in improved quality standards. • Continuously evaluated expenses and streamlined efficiencies to deliver cost savings for the business.--

Centro Culinario Ambrosía 04/1997 - 10/2000
Mexico, Mexico City, Mexico
Degree: Bachelor's Degree
Major:Culinary Arts
Graduated With Honors

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